Read Clean Food: A Seasonal Guide to Eating Close to the Source with More Than 200 Recipes for a Healthy and Sustainable Youby Terry Walters Online

More than a cookbook, Clean Food is a feast for the senses that will nourish mind, body, soul…and the planet, too. With more than 200 fresh, seasonal, and tempting vegan recipes, it will help everyone eat the way the want: close to the source.From the White House kitchen to fast food restaurants, everyone’s discussing “the sustainable diet.” But what exactly does that meanMore than a cookbook, Clean Food is a feast for the senses that will nourish mind, body, soul…and the planet, too. With more than 200 fresh, seasonal, and tempting vegan recipes, it will help everyone eat the way the want: close to the source.From the White House kitchen to fast food restaurants, everyone’s discussing “the sustainable diet.” But what exactly does that mean? Terry Walters explains it all, and shows us how to eat seasonal, unprocessed, and locally-grown foods that are good for us and the environment. Walters’s emphasizes tastes as much as ingredients in delicious recipes that include whole grains, vegetables, legumes, sea vegetables, nuts, and seeds, and range from Crispy Chickpea Fritters to Spicy Thai Tempeh with Cashews to a vegan and sugar-free Chocolate Lover’s Tart that’s absolutely luscious! Since they’re arranged from spring to winter (with a chapter for “anytime at all”), it’s easy to find the right meals for every season of the year. Terry’s dynamic personality shines through on every page, particularly in her extensive introduction to the world of whole foods (which includes a glossary of ingredients). This is certain to be the cookbook of this and every season—the one that will help us make positive, sustainable, and yet delicious changes to the way we eat every day....

Title

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Clean Food: A Seasonal Guide to Eating Close to the Source with More Than 200 Recipes for a Healthy and Sustainable You

Author

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Terry Walters

Rating

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ISBN

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9781402768149

Format Type

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Hardcover

Number of Pages

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292 Pages

Status

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Available For Download

Last checked

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21 Minutes ago!

Clean Food: A Seasonal Guide to Eating Close to the Source with More Than 200 Recipes for a Healthy and Sustainable You Reviews

Lisa Vegan2019-01-19 13:35

I’ve been so excited to be able to get some of my vegan cookbooks from the library but this one, a healthy recipes one, might be a good one to own and use. There’s a lot of good basic information and instructions such as how and how long to cook grains and, even though there are no photos, the layout is attractive, and this is one of the few cookbooks without photos where I haven’t minded the lack of photos. I love the personal notes that accompany each recipe. Some are very amusing and some are interesting and some are useful. I especially love the comments that mention her children, and many of these recipes are kid friendly.I could do (and will do) without all the sea vegetables, vinegar, wine, and mirin, and what’s with all the soaking she recommends?!I love how mentions honey but says it isn’t vegetarian. However, I did notice it in at least one recipe. So, this isn’t strictly a vegan cookbook but it would be easy to substitute another sweetener for the rarely appearing honey.The index is really helpful as it’s by both type of food (soups, etc.) and by specific foods/ingredients.The recipes are healthy but not boring or depriving in any way: there are desserts and many delicious looking savory dishes. the recipes are divided by seasons for eating in season.Just some of the recipes I want to try are: Spring: Millet Black Bean Patties with Corn, Sautéed Yams with Ginger and Lime, Crispy Rice SquaresSummer: Traditional Guacamole, Wheatberry Salad, Chocolate Pudding with Fresh Berries, Fresh Berries with Tofu Creamand no surprise to me, much of what looks irresistible to me are some of the fall and winter recipes:Fall: Kale with Caramelized Shallots, Curried Parsnips, Root Veggie Fries, Roasted Kabocha Squash and Creminis with Fresh Herbs (without the vinegar), Kabocha Stuffed with Brown Rice and Chickpea Pilaf, Silky Sweet Potato Pie, Millet Aduki Bean and Corn with Lemon Dressing, Skillet Cornbread, Multigrain Pilaf with Toasted Sunflower Seeds, Tofu Pumpkin Pie with Ginger Snap Crust, Chocolate Lover’s TartWinter: * many of the soups (without the vinegar, wine, mirin), Not Mashed Potatoes, Simply Delicious Spaghetti Squash, Polenta au Gratin, Baked Stuffed Shells, Maple-Spiced AlmondsandAnytime: Teff Peanut Butter Chocolate Chip Cookies. What I most want right now is a personal chef. It’s not that most of these recipes are so hard to make. Many are reasonably easy. I’m just too lazy to cook this way except on rare occasions.

Jayme2018-12-23 11:32

ARCThe idea behind this cookbook is to get people thinking about healthier food choices for both you and the planet. It starts off with quite a large introduction that covers what the author wants you to think about when buying and eating food. I liked that Walters emphasizes the importance of eating whole foods, and buying locally and organic when possible. However, some of the advice seems to fall into the category of nutrition fad instead of nutrition fact, like sea salt, pre-soaking grains, and soy. So I would say to take it with a grain of "salt". The cookbook has also been organized seasonally, which I love, making it easier to find recipes based on fresh seasonal foods you will be finding at the market. So many of these recipes look so tasty. With Autumn in full swing here are some Autumn recipes I can't wait to try:1. Creamy Shiitake and Chickpea Soup2. Roasted Root vegetables with Truffle Oil3. Marinated Tofu with Ginger Cashew Dressing4. Chocolate Lover's Tart

Malika2019-01-05 09:36

I like that this was a vegan cook book NOT filled with soy and imitation-meat type recipes. The author actually mentioned something about the health risks of excessive soy, which a lot of vegans get by on. As a person who's interested in nutrition, I actually enjoyed the 'About Food' part more than I did the actual recipes. The author goes into depth about natural eating. Buying foods that are only in season that hasn't been picked, thrown in a box and carried miles on end in the back of a truck. This is a book I'd like to buy in order to keep as a reference guide when I'm ready to buy according to season, as it is a life changing adjustment (in a good way of course). I did get to make one recipe, which was Black Bean Burgers with Guacamole and Pineapple. Unfortunately,I had to make a few changes:1. I used a mixture of navy, pinto, and black beans because that's all I had in the cabinets at the moment. 2. I forgot the breadcrumbs which is why the patties wouldn't stick together when it was time to fry them.3. Due to the patties not being able to stick together, I ended up putting the entire mixture into a loaf pan and baked it!There was one thing I didn't like about this cook book: A LOT of the recipes included oil, which adds a significant amount of fat. I would estimate a 30% of the recipes were non-oil.

Jen B2019-01-02 11:59

This is hands-down my absolute favorite vegetarian/vegan cookbook, and I've used it on a daily basis since I discovered it. The focus is simple: fresh veggies, herbs, and whole grains, with recipes divided by seasons to highlight the best of each season's produce. Walters doesn't shy away from using some of the less-common veggies and grains (I'd never heard of amaranth or millet), but most everything has been easy for me to find in my regular grocery store, with the exception of some of the sea vegetables. My favorite part is that Walters refuses to "define" herself as vegan, vegetarian, or anything else, so the recipes are flexible. She suggests adding some goat cheese to a salad, or an anchovy to an otherwise vegan Caesar dressing for some extra flavor. This kind of flexibility suits me perfectly; I know I'll never go back to eating meat again, but I'm not opposed to dairy cheese or an occasional egg (or even some fish now and then), so I like that I can easily adapt these recipes to suit whatever I'm craving. This book is going to be on steady rotation in my kitchen for quite awhile.

Melissa2019-01-05 08:34

i guess i can say currently reading because i'm currently cooking from it?? ;)i am still forming my opinions on this cookbook, but a few thoughts on it...1. this is no beginner's cookbook. you need to already be committed to really nourishing your family, not just feeding them. if you're not, you will take one look at the recipes and give up. it has a lot of hard to find ingredients and things you've just plain never heard of.2. it is organized seasonally, which is fabulous. that way you can actually cook with things that are grown locally, or at least not too far away :)3. i fully subscribe to the philosophy of training your taste buds not to need so much salt, sugar, etc. but to learn truly to appreciate the taste of beautiful, natural food. even still, i've had to "fix" a few of these recipes so far (e.g adding greek seasoning or a dipping sauce). some have been just a little bland. having said that, there are also some recipes in here that are satisfying on every level: extremely healthy and extremely tasty.

AJ2019-01-12 08:50

This is a pretty neat cookbook, and if it weren't so expensive I'd probably buy a copy to keep around. (Maybe I'll ask for it for Christmas.) Most of the recipes are quite simple and only take up one page. I like the format of the cookbook, each of the recipes is on an individual page so you don't have to flip around when you're in the middle of sauteing something.I was actually hoping this book would be a little more commentary and a little less cookbook, but I think it works just fine the way it is. There are plenty of other books to read if you want to get more information on food politics and why it's important to eat "clean food" in the first place.

Lilly2019-01-22 13:58

Great recipes that are easy, use fresh ingredients, and taste good. Lots of different varieties and sorted by season. I returned the book to the library then bought it in Amazon. That's how much I liked it!

Kathryn Reimer2018-12-27 15:41

I love the seasonal organization and focus on beautiful ingredients.

Julia2019-01-10 07:37

I've read through most of the recipes in the book, and have actually made 4 of the recipes. I really enjoyed the beginning with the introduction to various clean foods and the simple directions for cooking grains and other basics.I have noticed a number of things about the book that I find make the recipes difficult to follow. As a student on a limited budget, I don't think this book makes clean eating particularly easy because of the number of ingredients required for many of the recipes, which tend to be rather expensive. I have found myself making small modifications to some of the recipes and rather significant modifications to others. For example, the recipe for Tempeh Salad on page 76 calls for 2 tablespoons of grapeseed oil mayonnaise; I was unable to find grapeseed oil mayonaise at any of the stores I usually shop at (including Whole Foods) so instead am using Nasoya Nayonaise; I also had to use 8 tablespoons of "mayonnaise". I think the problem may be that the recipe calls for amounts such as "1 carrot" and "1/2 fennel bulb", vegetables that can vary greatly in size. I think the recipes would turn out better if more precise measurements were used, such as "1/2 cup diced carrot" or even measurements in ounces or grams. Despite the difficulties in making the recipes accurately, I have enjoyed the dishes I have made (although I am unsure if they are what the author intended) and will continue to try more of the recipes. ETA: I've now owned this book for over 2 years, and have continued to use the recipes in the book as starting points or ideas for other recipes. Unfortunately, my difficulty in finding the ingredients used in the book has only gotten worse since moving to Shanghai. I'm hoping to use some of the recipes that require mostly fresh fruits and vegetables more often and alter them to use the ingredients that are more regularly available here.

Khinna2018-12-26 08:40

My first intentions had turned to the dessert section of each section, I am inclined (or inspired by a sweet tooth) to look for better, wholesome treats for my family. I love that the book, and the recipes were divided by seasons, knowing and cooking by seasonal foods, is the best way to enjoy food at it's highest peak and sustain the bounty's nutritional value. I, also, was re-introduced to using that jar of brown rice syrup and bag of brown rice again for several recipes. I love that the index was catergorized by food instead of recipe. Most of the ingredients were something I was familiar with (tamari, teff flour, mirin) and new ingredients were introduced (kudzu, galangal, aduki beans) as well. I can agree that if this is the very first book you come across to eat better, gathering all these new ingredients can be expensive, if bought at the same time. However, there are simple recipes that don't require a trip to the health store "Traditional Guacamole" "Heirloom Tomato Salad" "Grilled Vegetables w/ Pasta", those are just a few. I did want so much more out of the "Summer" season, instead of the plethora of sides, and salads. I have added a few new recipes to our family cookbook which include "Toasted Sesame Nori Chips","Not Mashed Potatoes", "Maple Spice Almonds" and the teff cookies.

Experience Life2019-01-06 15:48

If you’re looking for a cookbook to help you actually enjoy eating more fruits and vegetables, Clean Food is the one. Packed with mouthwatering recipes that get their assertive flavors from fresh, local produce, the book groups recipes by season, making it easy to track down their star components. Fresh spring and summer recipes feature creamy asparagus soup, golden beet and snap pea salad, and strawberry rhubarb compote, while warming fall and winter dishes include savory stuffed pumpkins and sweet potato parsnip pancakes. These may sound elaborate, but no recipe takes more than a page to explain, and none requires more than the most basic set of kitchen tools and skills to prepare.Author Terry Walters also provides a set of helpful sections to acquaint you with some of the less familiar ingredients as well as some straightforward kitchen tips for whole foods — soaking grains, roasting nuts and the like. Her “clean food” philosophy stresses the importance of cooking your own local, fresh foods in sync with the seasons while steering clear of the bugaboos of the standard Western diet, like sugar, wheat, dairy and animal foods. But vegans and carnivores alike will enjoy these recipes, which make a delicious celebration of plant-based foods as simple as can be.

Carrie Comfort2018-12-22 11:50

I know this is a cook book too, so it's kind of cheating putting it in as a "read" book on good reads, BUT I really want to share it with everyone as it has taught me a lot. I reread the introduction pages (all the stuff before the recipes) about 3 times and I still keep learning and trying to remember everything from those pages. This book is a great help to learning to eat locally and learning how to cook and prepare your food to make it more nutritional for your body. It's hard to memorize all the little things we should do to make food better for us, but this intro is laid out wonderfully and is easy to keep up with. Everything from tools to use in the kitchen and types of grains, legumes and vegetables that are best for you.The recipes are broken down into Spring, Summer, Fall and Winter, so you know what you should be eating each season for your health and for our environment. If you are at all a health conscious person I recommend purchasing this book and keeping it in your kitchen as a constant reference. I look it over before I go grocery shopping and before I prepare certain foods. I just made the cranberry apple sauce last night - mmmmmmm.

Kimberly Ann2019-01-19 13:59

WHERE ARE THE PHOTOGRAPHS? $30 for a cookbook sans photos? Oh No Way!Printed on pastel colored paper doesn't make up for anything..... The title font is extra large, bold and a darker color to match the page color, the paragraph under the title is a medium bold font, while the ingredients & instructions are a small regular font (which depending on the color of the page) are sometimes difficult to read.Contents include: Introduction; Getting started; The Basics; Recipes; & Index.Getting Started: A cleaner healthier way; Clean food; Eating for balance; & Ways to improve health & well-being.The Basics: Tools; Basic Cooking methods; Grains; Vegetables; Legumes/Beans; Soy (GMOooooo); Nuts & seeds; Fruit; Notes about Oxalic & Phytic acids; Organic vs Conventional (and she uses soy?); Guide to reading recipes; Commonly used ingredients; and What's that.Recipes: Spring; Summer; Fall; Winter; and Anytime.....The reason I haven't listed the actual recipes is two-fold; she didn't make them readily visible and I didn't like the book enough to even care what they are!

Kathleen2019-01-03 08:31

I loved the beginning of this book--wherein the author describes what she means by clean food as well as a no-nonsense guide to eating well with simple guidelines like "eat all the colors of the rainbow" and whatnot. It's clear that she has a real passion for being healthy and eating healthful foods without being some crazy obsessed calorie counter or someone preoccupied with nutritionism. I genuinely enjoyed what she had to say about food. And there were some very useful pages in which she described various vegetables, legumes, etc. and their beneficial qualities. The book would almost be worth owning for those pages alone.However, the recipes didn't really do a lot for me. Either I already know how to make the things that she describes, or I'm not that interested. I think out of the whole book, only maybe two or three things stood out to me as things that I want to try. For the most part, the recipes seemed a little too bland for my husband's taste--which means they're off-limits for me, too.Some great ideas, but pretty uninspired food.

Elizabeth Lee2019-01-15 15:40

So far, this is an outstanding cookbook. It's so informative and matter of fact, with great descriptions/explanations of all the ingredients used as well as cooking techniques and tools, and tips for choosing and purchasing the ingredients. This puts it right up there with Bittman's How to Cook Everything Vegetarian.The recipes are SIMPLE SIMPLE SIMPLE and very do-able... they look wonderful and are certainly inspiring me to try some new things. I may have to pick up several different products at the store, but many of them are used in so many of the recipes that it would be worth it - not like some books where you go out and buy a certain specific kind of flour or oil or something, and never use it again, thus wasting a whole container of it.I may have to use my birthday Barnes & Noble gift card on a copy of this book.

Yahaira2018-12-31 07:42

one of tom's coworkers lent us this book and then eventually let us keep it (I guess we kept it too long hehe). months later I finally decided to try it out. I'll be honest and say now that I skipped that whole intro chapter about whole/clean eating. so I have no idea what she claims in that section. I have tried a few of the recipes from the summer section and they have all been delicious. the black bean patties were awesome, so was the white bean/roasted tomato/arugala salad. the mushroom ragout with polenta was easy, though the mushrooms could have used a little more of something. not sure what yet. next recipe we're trying is the tempeh quesadilla. one off thing (and maybe this would be more clear if I read that pesky intro) is the suggestion of serving one of the salads as a side to chicken or fish. I thought this was a vegetarian book? I haven't looked through the whole all the recipes so I can't say how often this happens.

Amanda2019-01-06 10:42

At its heart, the message seemed sensible enough to me: eat what's in season and local, as much as possible, and barring the ability to do that, eat what has been shipped from as close by as possible. there were some pretty good looking recipes, but i was really hoping for some more suggestions as to how to store and preserve what's local in order to KEEP eating local during the winter months. As the author is from the same cold, wintry region of the world, she MUST deal with this issue, too, mustn't she? I guess she just doesn't eat local in the winter months,either??? Additionally, I fail to see how umeboshi plum paste is local, along with a bunch of the other weird supplemental ingredients she suggests. Okay, sea vegetables may be high in minerals, but I fail to see any sea vegetable harvesters anywhere nearby...I dunno... I guess I just didn't get everything I was hoping for from this book.

Taurean Watkins2019-01-17 12:31

This a great starting point to learning how to incorporate healthy food into your lifestyle if it's lacking or nonexistent.This books champions taking small steps for big results over time. You learn how to make healthier choices of the foods you're already eating, and introduces you to new ingredients that will give you shortcuts without sacrificing your healthier cooking/eating goals.A good example is oatmeal, if you switch from instant, artificially-flavored oatmeal to either oat groats (Which need to be ground and soaked overnight before use), to steel cut oats that take little prep and cook a bit slower than instant, but better health benefits and absolute control over fat, salt and sweetener (Which ideally is natural), it's worth the effort.It positively encourages meat and dairy lovers to embrace vegetarian meal options for health and flavor reasons without characterizing you as "Savage."

Lisa2019-01-21 12:55

So far this book hasn't lived up to my expectations. I love eating plant-based foods and I enjoyed the writing in the beginning but one of the recipes that I made from it came out absolutely awful. It was inedible and I had to throw the whole thing out - didn't have time to tinker with it because I'm already making my meals separately from the family's much of the time (this is exhausting in and of itself). I hate having to ditch a whole dinner - I was looking forward to it for one, then I had to figure out what to ACTUALLY eat, and it also makes me feel guilty for being so wasteful. I'm still going to try a few more because maybe I chose the one bad one, since I've heard so many good things about this book, but this is where I'm at now.I'd love to hear others' experiences with this book, specifically which recipes they really liked.

Katie (Readdicted Reviewer)2018-12-23 12:55

The book is laid out by seasons, which was interesting. There are a lot of great recipes, but also a lot I wasn't interested in. Clean Eating is all about eating fresh and seasonally. Where I live, there aren't really ways to eat fresh seasonally because it gets much too cold in the winter and nothing can grow locally. The books has a great intro that talks all about the lifestyle. The worst thing about the book is the lack of pictures. I'm so visual, I don't want to make anything I haven't seen. It's also a really awkward size and very big and heavy. I both liked and disliked this. Looks good on a coffee table or bookshelf, but not so usable in the kitchen. Overall, I would buy this cookbook, as it had some really great information and enough interesting recipes to keep me busy for awhile, plus it's a great reference all year round.

Bree2018-12-27 13:51

Notes:No photos of any recipe.Vegan cookbook -- excludes cream, butter, cheese, eggs, honey, meat or bacon, basically everything that gives food flavor.Instead you are expected to flavor with vinegar and Asian ingredients that are NOT locally sourced and I never heard of before -- miso, mochi, mirin, gomasio, galangal, kudzu, seitan, tamarind, tempeh, parcel, umeboshi plums, and several kinds of seaweed. She also suggests buying an egg-replacement powder. Yum.Author's only source of dietary fat is olive oil and the occasional nut butter; also she says coconut milk is questionable for heart health.This is not healthy or sustainable.

Alexia2018-12-29 07:58

This cookbook is wonderful! I have been thinking a great deal lately about eating foods within their seasons and this book breaks the recipes down to Seasons. The book begins by explaining what clean eating is, which is basically easting seasonal food close to the source. It talks about certain grains, how to prepare certain foods, and then come the recipes!! There are over 200 recipes, each divided into their seasons. I have only used a few of the Summer recipes thus far, but I love it. I can not wait to get to the fall and the winter. The book is also vegetarian friendly, as none of the recipes call for meat.

Timothy2019-01-12 09:38

This book is excellent. I didn't realize it was vegan until I bought it - I was more interested in the fact that it's organized by seasons. I cooked from here a LOT in the fall, and let me tell you, the recipes are fabulous. They're great because they're reletively simple. The ingredients are all wholesome, though some of them you have to go out and purchase. But she has great explanations of her ingredients and general cooking philosophy. For someone who recently returned to being a vegetarian and is sometimes stumped by what to cook, I found this book inspiring and the food deserving of praise.

Mrs.soule2018-12-30 12:35

There are numerous unusual ingredients used in this cookbook but the author doesn't tell you where to get them or what they look like. Also I don't see how using imported specialty items is eating close to the source. Also there are no photographs of either ingredients or finished dishes. I was happy with how many of the recipes were gluten-free and most dishes do sound yummy, like Tofu Pumpkin Pie with Gingersnap Crust which we added to our very small list of dairy- & gluten-free Thanksgiving pie options (our local grocers carries gluten-free gingersnaps).

Elizabeth2018-12-23 14:33

I'm not a Vegan or even a Vegetarian for that matter, that said I enjoy switching up meals everyonce in a while and trying new things. I borrowed this book from the library and tried 3 of the recipes. All very delicious and good for you. Because the book is based on Clean eating it's written by seasons so you cook recipes based on the freshest produce available at that time of year. It enhanced my obsession with butternut squash and gave me new tips to seak tofu into my diet. I would recommend borrowing this book before you buy it.

Kristen2018-12-27 11:45

I had high hopes for this cookbook but, I couldn't get into it. I loved the way it was separated by season. That would help me eat more in line with what is freshest and local during throughout the season. There were a few recipes I wanted to try but, one or two unknown ingredients would stop me from actually making it. I borrowed this from the library and had to return it (after renewing a few times). I won't give any stars since I didn't actually cook anything from it.

Jamie2019-01-12 15:31

This cookbook is great in the sense that it taught me how to be creative with vegetables. I love how the recipes are categorized by season to encourage the reader to utilize local farmer market produce each season. This cookbook also introduced me to several vegetables I had never cooked with and even some I have never tried. You don't have to be a vegan or vegetarian to gain something from this book either. I tend to use meat and dairy products with these recipes to better suit our lifestyle.

Alesia2019-01-03 14:57

The recipes are divided into four sections based on seasons. It has helped me pick and learn about seasonal fruits and veggies for cooking. The recipes vary from fairly simple to slightly involved. So far, everything I've made has been very good or delicious. The polenta au gratin I made last night was one of the best recipes I've ever tried. Also, the recipes are all vegetarian. Highly recommended for vegetarians, cooks, foodies and sustainability advocates.

Pia2019-01-15 09:32

This book was a bday gift and I'm in love with it! The only reason at this point I'm only giving 4 stars is b/c I've only actually cooked one recipe from it. I figure once I try more I will be more able to judge the recipes. Organized by season, totally accessible and well written. Also, gave me some new ideas, like steaming tempeh before you bake it gives it a different texture. Who knew!? (The recipe I made was the Mustard Maple Tempeh. Awesome!)

Nancy2019-01-09 10:34

Om nom nom. There are more than several things in here I need to try. A couple of odd ingredients here and there, but most things seem readily available. I liked the information section in the front, and liked the way the book was arranged by season, and then by course/meal. If it had pictures, it would be 5 stars. A cookbook should have pictures.

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About the author

Terry Walters - Terry Walters is a Certified Holistic Health Counselor who empowers individuals to make positive physiological changes through one-on-one health and nutrition counseling, whole food cooking instruction, workshops, public speaking engagements, and programs designed to support and facilitate change to a healthier life. Terry draws from extensive educational and life experiences including training from The Institute of Integrative Nutrition, The Natural Gourmet Cookery School, The Kushi Institute, and the Chopra Center.

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